Packs A Wallop Beef Stew!

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 2 tablespoons paprika
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon onion powder
• 1 teaspoon dried oregano leaves
• 3/4 teaspoon caraway seed
• 3/4 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon pepper
• 2 tablespoons unsalted butter
• 1 1/2 lbs boneless beef chuck roast, cut into 1/2 inch cubes
• 1 large potato, peeled and medium diced
• 2 large carrots, peeled and medium diced
• 1 cup chopped green bell pepper
• 2 cups beef stock

Recipe

• 1 combine the seasoning mix ingredients in a small bowl.
• 2 melt the butter in a heavy 5-quart pot over high heat.
• 3 when it begins to sizzle, add the meat and brown it on all sides.
• 4 remove the meat from the pot and set it aside.
• 5 add half of the potato, half of the carrots, and half of the bell peppers to the pot.
• 6 cover and cook, stirring occasionally, until the potato is tender, about 10 to 12 minutes.
• 7 stir in the seasoning mix and 1 cup of the stock and scrape the pot bottom thoroughly.
• 8 transfer to a blender, puree, and return to the pot.
• 9 return the meat and accumulated juices to the pot and bring the mixture to a boil.
• 10 cook, stirring occasionally, until the mixture just begins to stick, then stir in the remaining vegetables and stock and scrape the bottom of the pot.
• 11 bring to a boil and reduce the heat to low, then cover and simmer until the vegetables are tender, about 25 minutes.
• 12 remove from the heat and serve.